Dive into the delightful world of flavors with this Hearty Lentil and Spinach Curry. This simple yet delicious dish combines tender lentils with fresh spinach, all enveloped in a rich, aromatic sauce. Perfectly balanced, this curry offers a wholesome meal that can be enjoyed with rice or naan, making it a perfect addition to your weekly menu.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 bowl
Nutritional Information (per serving)
- Calories: 280
- Protein: 14g
- Carbohydrates: 40g
- Dietary Fiber: 15g
- Sugars: 5g
- Fat: 8g
- Saturated Fat: 2g
- Sodium: 400mg
Ingredients
- 200g (1 cup) dried lentils
- 150g (5 oz) fresh spinach leaves
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 can (400ml) coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 2 cups water
- Fresh cilantro for garnish
Method of Preparation
- Rinse the lentils under cold water until the water runs clear. Set aside.
- Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- Add the chopped tomatoes to the pot, stirring well to combine.
- Sprinkle in the turmeric powder, ground coriander, garam masala, red chili powder, and salt. Cook until the tomatoes are soft and the spices are well incorporated, about 5 minutes.
- Add the rinsed lentils to the pot, stirring to coat them in the spice mixture.
- Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and let the lentils simmer for about 20 minutes or until tender.
- Once the lentils are cooked, stir in the coconut milk, followed by the fresh spinach leaves.
- Cook for an additional 5 minutes, allowing the spinach to wilt and the flavors to meld together.
- Taste and adjust the seasoning if necessary.
- Garnish with fresh cilantro before serving.
Tips for Culinary Success
- Rinse the lentils thoroughly to remove any debris and reduce cooking time.
- Use fresh spinach for the best flavor and texture; however, frozen spinach can be a convenient alternative.
- For a creamier texture, you can partially blend the curry using an immersion blender.
- Serve the curry hot with steamed basmati rice or warm naan bread for a complete meal.
Frequently Asked Questions (FAQs)
Can I use canned lentils?
- Yes, you can use canned lentils. Be sure to drain and rinse them before adding them to the curry. Reduce the simmering time since they are already cooked.
Can I freeze the lentil and spinach curry?
- Absolutely! This curry freezes well. Let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.
What can I use instead of coconut milk?
- If you don't have coconut milk, you can use heavy cream or cashew cream for a similar creamy texture.
Is this curry spicy?
- The level of spiciness can be adjusted to your preference by modifying the amount of red chili powder used.
Enjoy the comforting and nutritious delight of this Hearty Lentil and Spinach Curry. Whether you’re a curry connoisseur or a beginner in the kitchen, this recipe promises a burst of flavor and warmth in every bite. Gather your ingredients, follow the simple steps, and savor the deliciousness with your favorite sides!